Stuffed Aubergine with Lamb & Pine Nuts, Pg 166
Hi Guys, I’m sorry it’s been so long since posts. I’ve been taking some time out to re-focus my energies for this website and to broaden my foody horizons.
Recently I was talking to a friend of mine about my current obsession with Lebanese cooking and they recommended Yotam Ottolenghi’s recipe book Jerusalem. I borrowed my copy through my local library and wasn’t disappointed. This photo is from the first recipe that I tried, Stuffed Aubergine with Lamb & Pine Nuts on page 166. The recipe used spiced lamb mince baked in eggplant halves. It took a while to make but was packed full of flavour. For me the combination of lamb and eggplant was made in heaven and this recipe was absolutely delicious. If you like simple but scrumptious middle eastern dishes, this book won’t disappoint.
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